Ingredients
1 1/2
lb. boneless beef chuck or arm roast, trimmed, cut into 2-inch pieces
1 1/2
lb. boneless pork loin or shoulder roast, trimmed, cut into 3-inch pieces
1 1/2
cups chopped onions
1
medium green bell pepper, chopped
1/2
cup firmly packed brown sugar
1
teaspoon salt
1
teaspoon dry mustard
3
teaspoons chili powder
1/4
cup vinegar
2
teaspoons Worcestershire sauce
1
(6-oz.) can tomato paste
12
sandwich buns, split
Preparation
In 3 1/2 to 4-quart slow cooker, combine all ingredients except tomato paste and buns.
Cover; cook on low setting for 8 to 10 hours.
With slotted spoon, remove meat from slow cooker. Shred meat with 2 forks; return to slow cooker. Stir in tomato paste.
Cover; cook on high setting for 5 to 10 minutes or until hot. To serve, spoon about 1/2 cup mixture into each bun.
